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Food Ikea Has Been Quietly Working on Bug Meatballs and Beetle Burgers

17:26  13 march  2018
17:26  13 march  2018 Source:   grubstreet.com

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Ikea meatballs have truly come full circle: They went vegetarian in 2014, then vegan in 2015, and now they’re back to meat again, only it’s from Up third, there’s the “ Bug Burger ,” which is pretty self-explanatory: A burger whose patty is four-fifths root vegetable, and one-fifth darkling- beetle larva.

Ikea meatballs have truly come full circle: They went vegetarian in 2014, then vegan in 2015, and now they’re back to meat again, only it’s from Up third, there’s the “ Bug Burger ,” which is pretty self-explanatory: A burger whose patty is four-fifths root vegetable, and one-fifth darkling- beetle larva.

a close up of a plate of food© Provided by Grub Street

Ikea meatballs have truly come full circle: They went vegetarian in 2014, then vegan in 2015, and now they’re back to meat again, only it’s from … mealworms. Last year, the company swore it was getting serious about food after realizing that almost a third of its shoppers were visiting stores only to eat in the cafeteria, and even announced a “secret” R&D lab in Copenhagen known as Space10, which was working to develop a modern, sustainable menu. Well, Space10 has just posted a status update of sorts on Medium, and the Noma–meets–Silicon Valley dishes they’ve concocted are a far cry from Sjoräpport salmon fillets.

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Ikea meatballs have truly come full circle: They went vegetarian in 2014, then vegan in 2015, and now they’re back to meat again, only it’s from Up third, there’s the “ Bug Burger ,” which is pretty self-explanatory: A burger whose patty is four-fifths root vegetable, and one-fifth darkling- beetle larva.

Ikea is developing bug burgers , mealworm meatballs , and other food offerings that they're calling the "fast food of the future." Don't Bug Out But Ikea Is Working on 'Mealworm Meatballs ' and ' Bug Burgers '.

The post lists five traditional dishes “reimagined” for people to consume in a “not-too-distant” future. The so-called “Neatball” is Ikea’s tweak to its menu mainstay, and it comes in two types aimed at reducing Earth’s meat consumption: a mealworm version, and another that uses beets, carrots, and parsnips. To keep at least one aspect of the dish traditional, Space10 still serves the little orbs with mashed potatoes, gravy, and lingonberry sauce.

Next, there’s the “Dogless Hotdog,” kind of like a Chicago dog for vegans, cranked up to an 11. Instead of a frank, you get a glazed dried carrot, stem and all. Toppings include a beet-berry ketchup, cream made from mustard and turmeric, roasted onions, cucumbers, and an herb-salad mix. You’ll notice the bun is a strong shade of green: It’s made from spirulina — a blue-green microalgae that’s exceptionally nutrient-dense (it’s got more protein than an entire standard hot dog).

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SPACE10, IKEA 's Copenhagen-based innovation lab, is working on creating sustainable yet delicious “fast food of the future.” Five menu items are being developed and include a mealworm meatball , a bug burger and a microgreen ice cream made of herbs.

IKEA Is Working On Mealworm Meatballs And Bug Burgers For A Very Good Reason. "Which is why we've been working with our chef-in-residence to come up with dishes that look good, taste good, and are good for people and planet."

a man holding a hot dog© Provided by Grub Street

Up third, there’s the “Bug Burger,” which is pretty self-explanatory: A burger whose patty is four-fifths root vegetable, and one-fifth darkling-beetle larva. It comes topped with relish, that same beet-berry ketchup, a chive spread, and some greens.

a close up of a person holding a sandwich© Provided by Grub Street

The fourth dish is a salad that sounds like it might be from Sweetgreen (a mix of, say, sorrel, broccoli, and tarragon; or pea sprouts, radish, and thyme), except that everything was grown hydroponically in a glass box in Ikea’s basement. Each one gets a basil-tarragon-lemon-balm dressing, and to eliminate food waste, the croutons on top are made from leftover bread.

a bowl of food on a plate© Provided by Grub Street

And for dessert, there’s finally something more exciting than Swedish apple cake, though you may balk at the texture: microgreen ice cream. To whip this up, they mix herbs from the underground garden (fennel, coriander, basil, or mint) into an agar-carob-starch base with some sugar, lemon juice, and apple, to yield a product apparently resembling this:

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Ikea 's Space10 lab has been working to reinvent the retailer's classic meatball in a sustainable way. It's testing food items with ingredients like bugs , lab-grown meat, and crops grown in water instead of soil.

"To change people's minds about food, to inspire them to try new ingredients, we can't just appeal to the intellect — we have to titillate their Meet The Bug Burger —a spin of the traditional burger recipe that creates a synergy between new ingredients "Our latest take on the IKEA meatball , the Neatball, is

a close up of a bowl© Provided by Grub Street

Smaklig måltid!

Related gallery: One of the most underrated restaurant chains in America is located in a Swedish furniture store (provided by Business Insider)

<p>Visiting Ikea can tear the strongest of people apart - but the food can bring them together.</p><p> Many people may not know that every Ikea location has its own full-service restaurant.</p><p> In addition to serving iconic Swedish meatballs, the restaurant offers numerous dishes served in an elevated cafeteria style with a Swedish twist. </p><p> Business Insider decided to visit the local Ikea in Brooklyn to peruse the furniture giant's smorgasbord of culinary offerings - no assembly required. </p> One of the most underrated restaurant chains in America is located in a Swedish furniture store

The One Reason Restaurant Burgers Taste Better Than Yours .
If you’ve ever tried to cook a burger in your home kitchen or on the grill, the results were most likely hit-or-miss. Maybe it turned out perfectly cooked inside, but gray and lifeless on the outside, or possibly the outside had a nice crust but the inside was overcooked. But head to your favorite burger spot and not only are the patties perfectly cooked to your preferred temperature, they’re also nice and crusty on the outside. What gives?Here’s the deal: Most top-notch burger places use a well-seasoned cast-iron griddle to cook their burgers.

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